Fiesta Sweet Potato Soup Food

FIESTA SWEET POTATO SOUP

Steps:

• In a large saucepan, saute the sausage, sweet potatoes, onion and pepper in oil until onion is tender. Add cumin; cook 1 minute longer. Stir in the broth, tomatoes and beans. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until potatoes are tender. Stir in cilantro., Garnish servings with sour cream and green onions.

FIESTA SWEET POTATO SOUP

Steps:

• Combine vegetable broth and sweet potatoes in a pot over medium-high heat. Bring to a boil and cook until sweet potatoes are softened, about 7 minutes.
• Meanwhile, combine black beans and picante sauce in a blender; blend until smooth.
• Add the black bean mixture and roasted red peppers to the soup. Reduce heat. Add cilantro, smoked paprika, and lime juice. Stir soup and cook until heated through, 5 to 7 minutes.

FIESTA CHEESY POTATOES

Steps:

• In a large skillet over medium heat, cook potatoes and onion in butter for 5 minutes, stirring occasionally. Stir in the corn, chilies, salt and pepper. , Cook, uncovered, for 8-10 minutes or until potatoes are tender and lightly browned, stirring occasionally. , Sprinkle with cheese. Remove from the heat; cover and let stand for 1-2 minutes or until cheese is melted.

FIESTA HAM SOUP

Steps:

• In a large saucepan, heat butter over medium heat. Add onion and celery; cook and stir 3-4 minutes or until onion is tender. Add potatoes, ham, chilies, parsley and pepper; cook and stir 1 minute., Stir in broth; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until potatoes are tender. Stir in corn, milk and cheese; heat through. If desired, serve with sour cream.

FAST FIESTA SOUP

Steps:

• In a large saucepan, combine the tomatoes, corn and beans; heat through. Garnish serving with cheese and sour cream if desired.

FIESTA TURKEY TORTILLA SOUP

Steps:

• In a Dutch oven, combine the first five ingredients; bring to a boil. Reduce heat; simmer for 10 minutes, stirring occasionally., Meanwhile, spread tortilla strips in a single layer on a baking sheet. Bake at 400° 4-6 minutes or until golden brown and crisp., Stir cilantro into soup. Top servings with tortilla strips. If desired, serve with additional salsa. Freeze Option: Reserving tortillas for later, freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Meanwhile, bake tortillas as directed and sprinkle over each serving. Serve with additional salsa if desired.

SWEET POTATO SOUP

Steps:

• Combine the stock, sweet potatoes, celery, onion, bay leaf, and tarragon in a large pot and bring to a boil over high heat.
• Reduce the heat and simmer until the vegetables are tender, 20 to 30 minutes.
• Discard the bay leaf, puree the soup in batches in an electric blender or food processor, and return to the pot. Add the half-and-half, salt, and pepper and bring to a simmer.
• Garnish with a dollop of sour cream and a sprinkle of chopped herbs if desired. Don't forget the freshly ground black pepper, and some goat cheese on top might also be a nice contrast to the sweetness of the sweet potatoes. Enjoy!

SANTA FE SWEET POTATO SOUP

Steps:

• Preheat oven to 400F.
• Place red bell peppers on a baking sheet and roast, turning several times, until the skin is blackened, about 25-30 minutes.
• While peppers are roasting, place the dried New Mexico chile peppers in a bowl with the boiling water and keep them submerged (about 30 minutes), until they are softened.
• Place the roasted red bell peppers in a bowl and cover the bowl with plastic or Saran wrap and allow to sit for 15 minutes.
• Remove the roasted bell peppers from bowl, (if they're still too hot for you too handle allow them to cool more), and remove blackened skin from peppers and discard (it should come off easily).
• Cut out the stem and remove seeds; slice peppers thinly and set aside.
• Remove New Mexico chiles from their soaking liquid and discard the liquid; remove the stems and seeds; chop the chiles into small pieces and set aside.
• Cook the onion in the oil in a skillet until tender.
• Add the garlic, serrano, salt, oregano, chopped New Mexico chiles, and stir until fragrant.
• Place chile mixture, along with sweet potatoes and the broth in the crockpot and stir to mix.
• Cover and cook on low for 8-10 hour or on high for 4-6 hours or until the sweet potatoes are tender.
• Remove vegetables from crockpot; puree along with 1- 1 1/2 cups of the broth in a blender or food processor until smooth.
• Return pureed vegetables to soup, and add corn, lime zest, and lime juice.
• Cook an additional 20-25 minutes on high or until soup is hot and ready to serve.
• To serve, garnish with cilantro and roasted red pepper.

SWEET POTATO SOUP

Steps:

• Place sweet potato in a pot of boiling water and boil until tender.
• (10-15 minutes) Drain and set aside.
• Heat oil over medium heat in a saucepan.
• Add ginger, cumin, chillies and lemon grass, cook for 3 minutes.
• Place the sweet potato and spice mixture in a food processor or blender and process with a little of the stock until smooth.
• Place the mixture in a saucepan over medium heat.
• Add remaining stock, coconut milk and brown sugar, stir until soup is simmering and hot.
• Stir through coriander and serve.

AUNTIE EM'S SWEET POTATO SOUFFLE

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain; transfer to a large bowl and mash.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish.
• Mix brown sugar and flour together in another bowl. Stir in 1 1/2 sticks melted butter, a little at a time, until incorporated. Stir in pecans.
• Mix mashed sweet potatoes, remaining butter, white sugar, milk, eggs, and vanilla extract together. Spread sweet potato mixture into the prepared baking dish and sprinkle with brown sugar topping.
• Bake in the preheated oven until golden brown, about 25 minutes.